Banquet is a party activity moving under f&b dept,
planned before that party
day, which have been designed by the host, food menu and beverage, the number of guest, lay out, decoration of room/hall,
theme, type of service, time,
material and equipment, etc. Which must have been drawn up far previously.

There are many food service operations in the catering
industry, and banqueting is one of them, and with own special textures in
supplying food and service
preplanned function.

TYPE OF BANQUET

Based on the purpose which vales from one banquet to another weekend distinguish between

1. Special Event

Wedding Party

Birthday Party

Graduation Party m Charity
Event; Etc

2. Business Event

Fashion Show

Exhibition

Conference

Convention, Etc

3. Holiday
Event

Christmas Party

New year Party

Lebaran Party = Easter Party,
Etc

4. Miscellaneous

Harvest Party

Opening Ceremony

Diplomatic Event

State banquet, etc

Base on “how the guest are going to
tackle the job of eating the food which is presented to them.”. There are two type of
banquet

Standing Parties :

The guest are standing
while eating with, or without cutlery. Example:

-Cocktail
Party

-Cheese
and wine Party

Sitting Parties :

The guest are sitting While
eating with cutlery. Example

-Wedding
Party Buffet

-PartyState Banquet

GSP For Banquet

Supervisor standby with craft

Sitting the guest

Lying guest napkin

Pouring ice wafer

Serving bread

Serving appetizer

Clear up Appetizer

Serving soup

Clear up soup

Serving Maid course

11.Clear
up Main coarse

12.Curbing
and take the manage back to the station.

13.Serving
dessert

14.Clear up dessert

15.Say thank you For coming

SAUCE

Sauce is
liquid or semi liquid mixture which are added to meat, poultry, vegetable, fish
and dessrt to give more taste, more nutritious or nutritional value,
performance, moisture or richness. Mother sauce is can made as a base
ingredient many to other kind of sauce.

We can
remember : MC SINGER from the list. Look after the list expression below. You
may use them in selling food (appetizer untill dessert) or beverage.

PART 2 :
BEVERAGE

1.Suggest beverages after or
before taking order (food). Depends on the guest.

2.before clear up (empty glass or
bottle), suggest your guest to order more beverages first.

GUERDION

I. HISTORY
AND DEFINITION

Gueridon is a type of
service where the dishes are portioned on the trolley. And basically implementedin the elegant restaurant or dining room. The
history of Gueridon is from France,
which it's means "Trolley". The Gueridon cookery like Flambé, which the guest can see the waiter performs final
finishing of the food in from of the guest. Flambé work is an extension
and elaboration of Gueridon and side table
service. And this kind of attention has been long established, that its origins
are harder to determine than the
beginning of a flambé work.

Carving,salad preparation and finishing
of fruits & dessert are among those aspect of side-table service
that gives opportunities for flair and display by theMaitre d'hote & waiter. Gueridon service including
flambé work whatever their domestic or hotel origins, today meet clear and
basic requirements from the point of view both of the guest and restaurant:

This trend to move cookery
into the dining area or at least where the cooking process may be seen by the guest, though it is
revealed at a quite modest 'level in rotii~ barbeque, and griddle service

II. SERVICE
IN GUERIDON

Service from the Gueridon
has tended to be associated increasingly with ale lei
&c -'­carte service, or with elaboration of ala carte service as can be found in specialty restaurant. But Gueridon work is by no means out
of place in the normal Table d'hote service
of a large hotel or top class restaurant conducted in the classic tradition.
And for the service to the guest,
the waiter usually use the trolley to help
them make the portion of dishes and after
that the waiter serve to the guest clockwise because the dishes has been
portioned before on the plate at the trolley. Also, the table has already been set with cutleries and centerpiece.

III. EQUIPMENT
AND STAFF

In a classic French restaurant whether operating Table
d'Hote or Ala Carte service is a sign of a quality service because of the
individual finishing at the moment the
service is given. Thus, high-class service has long been associated with
maximum exploitation of gueridon techniques. The restaurant hierarchy from the
maitre d'hotel down through
reception headwaiter, station headwaiter,chef de rang,commies de rang. Commies de suite, commies de
debbarasseur, affords the facilitiesfor
a high degree of individual waiter attention
at table. The essence of an effective side-table work is the support of the
station headwaiter or on the chef de rang by assistants. The action of the commie's waiter in bringing dishes from the
server and in clearing away unwanted
items permits the chef de rang waiter to concentrate his attention on the mise
en place both on his sideboard and therefore, the size of the brigade, the
amount of equipment and the increased prices
charged to the guest. From this staff we can see that the waiter in gueridon must have experience and is qualified.

General Service Procedure
(GSP) for Gueridon Service

1.Take
from the tray the main course,potato bowl, vegetable bowl & keep on the
trolley, make it one line.

2.Remove
the platter

3.Take
the dinner plate and sauce boat

4.Open
the gratin dish cover

5.Presenting
the main course inside the gratin dish to the host

6.Remove
the gratin dish from the platter

7.Open
the potato and vegetable bowl cover

8.Portioning
the dishes using clamps

9.Serving
main course to the guest

10.Serving
sauce using sauce boat to the guest (put the sauce in where it should be)